Members with 100+ points receive a free ebook

Members with 1000+ points receive a free banneton

Search form

Jerusalem sourdough

No this is not an Israeli version of San Francisco sourdough. It is a simple sourdough loaf using jerusalem artichokes from my garden. I am sure that you could use this basic recipe for almost anny root vegetable, though the water would need to be adjusted depending on the moistness of the vegetable.

The technique is the same as all of my loaves, so I won't repeat it.

Peel 300g of Jerusalems (yielded 175g of mashed vegetable once peeled and cooked.) Put immediately into a pot of water with a slice of lemon in it. Boil for maybe 10-15 mins (until soft). Put through mouli (take the bit of lemon out first), or mash.

The Dough

Ingredient

Metric

Imperial

Baker's Percentage

starter

200 grams

7.06 oz

40.00%

jerusalem mash

175 grams

6.18 oz

35.00%

water

200 grams

7.06 oz

40.00%

unbleached white bread flour

450 grams

15.89 oz

90.00%

w/m bread flour

50 grams

1.77 oz

10.00%

salt

10 grams

0.35 oz

2.00%

Total Flour Weight:

500 grams

Percentages are relative to flour weight
(flour equals 100%) and every other ingredient is a percentage of this.
Flour from the starter is not counted.
This recipe was originally in grams and has been automatically converted to other measures.